Gustav Mauler's Select Recipes

From Spiedini Ristorante

Risotto Lobster Asparagus


Method of Preparation:

Heat olive oil in a sauté pan. Add garlic and lobster meat, sauté. Add rice.

Flamed with brandy, add peeled plum tomatoes and asparagus. Add the stock a little at a time, stirring and making sure the liquid is absorbed before adding more. Add salt and peper to taste. Cook for about 16-18 minutes. Remove from fire and add butter, marscapone cheese and parsley.

Gustav Mauler — Certified Master Chef

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